Soup recipes

**Roasted bell pepper and mascarpone soup** Compliments to Susannah Blake, author of 500 soups.

This soup is sweet, smooth, and creamy, and deliciously rich, with a slight Smokey flavor. Most popular in the summer and fall when tomatoes are at its best, although, I enjoy this vegetarian delight any time of year!

6 red peppers
2 tbsp. olive oil
1 onion, chopped
3 ripe tomatoes
5 cups vegetable stock
6 tbsp. mascarpone cheese
Handful of fresh basil leaves
Salt and black pepper

Preheat oven to 450. Arrange peppers on a cookie sheet and cook for about 30 minutes, until charred. Transfer the peppers to a bowl, cover with plastic wrap, and let stand for 15 minutes, until cool enough to handle.

Heat the oil in a large saucepan, then cook the onion and garlic for 4 minutes. Add tomatoes and stock. Boil, reduce the heat, cover, and simmer for 10 minutes.

Peel the peppers, remove seeds, and put flesh in a food processor or blender with any juices. Add the mascarpone. Pour in the soup, add the basil, and process until smooth. Season with salt and pepper to taste! Enjoy!

Healthy Cabbage Soup


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